Cream Chocolate Frosting



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Date20.02.2019
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FROSTINGS, GLUTEN-FREE CHOCOLATE
"Cream Chocolate Frosting"
2 oz Hershey's or Nestlé's unsweetened chocolate

1 cup Dixie Crystals granulated (not powdered) sugar

3 tbsp Argo cornstarch

1 cup boiling water

1 tbsp Fleischmann's unsalted margarine

1 tsp McCormick vanilla

a few grains Morton's salt
Grate the chocolate into a saucepan. Add the sugar and cornstarch and mix well. Stir in the boiling water. Cook and stir until thick and smooth. Add the remaining ingredients and beat thoroughly.
The Fanny Farmer Cookbook

"Sicilian Cassata Frosting"


12 oz. Hershey's or Nestlé's semisweet chocolate morsels

3/4 cup strong black coffee



1/2 lb. chilled Fleischmann's unsalted margarine, but into bits
Melt the chocolate and coffee together. Cool slightly, then beat in the ice-cold margarine, bit by bit (a food processor makes it easy and quick). Chill until thick enough to spread.
Private Collections: A Culinary Treasure, Ed. J. E. C. Wurtzburger and M. K. Griswold. Walters Art Gallery, Baltimore.
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